Friday, June 13, 2014

Every time I went off to school I would receive weekly updates from my mom about brownie Wednesdays, amazing home cooked dinners I was missing out on, and the fabulous food I could be making if I had access to a fully equipped kitchen rather than a my dorm room. In retaliation I sent back the occasional pictures of the brownies I had made, the cookies I pulled together, and my weekly apple crisp marathons. I discovered this snicker doodle recipe a little late in the game. It is adapted from the Delighted Momma blog to use up the ingredients I had on hand. The result is an amazing cookie that is soft on the inside, crisp on the outside, and received rave reviews from everyone I fed it to. The recipe doesn't make very many, the entire batch is clustered together on the tray in the picture above. :)

Roll the cookies into small balls (about 1 tbs) and coat in cinnamon and coconut sugar.

Use the bottom of a cup or jar to flatten them out (hands work too).

Place cookies on a parchment lined cookie sheet and bake for 10 minutes.

Notes
* The original recipe called for coconut oil, but I didn't have any on hand (and it was insanely expensive at the only store within walking distance). I found palm shortening to work really well.
** In the original recipe, the cookies were only rolled in cinnamon, which is undeniably healthier than a cinnamon sugar blend. I really liked the crisp outer crust and flavor provided by the coconut sugar, but I leave the decision up to you.

I ran out of almond flour while I was at college living out of a dorm room with only a few weeks left until graduation. I wanted to make cookies for a class presentation, so instead of going out to buy ingredients that I would have to add to my luggage for the the return trip home, I decided to search for a coconut flour based recipe instead and ended up adapting Carol Lovett's coconut flour cookie recipe from her blog Ditch the Wheat. They were a huge hit! Soft, chocolatey and satisfying, most people compared them to brownie bites. I only meant to use them as an emergency measure, but they have become a favorite already :)

Using
a mixing machine, mix together coconut oil and coconut palm sugar.
*You can cream it together and it will result in a lighter more cake
like texture.

Slowly add one egg at a time to the mixture.

Add vanilla, coconut flour cocoa powder and mix until incorporated.

Add baking soda and salt and mix until incorporated.

Lastly stir in chocolate chips.

Line
a baking sheet with parchment paper. Drop the cookies by tablespoonfuls onto the cookie sheet with at least 2 inches apart. *These cookies
spread out very thin and almost double in size.

Bake for 10 minutes.

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.

Notes

To
get a crispy cookie you must either - freeze the cookie after it has
cooled and keep it frozen
or
When you are placing the batter on the trays use only a tiny bit to make
a mini cookie. Bake at the same temperature and for 12 minutes.